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Bonne Bouche
After learning the delicate
craft of European artisanal cheesemaking on a family farm in Brittany, France in
the 70s, Allison Hooper was working as a state dairy lab technician in Vermont
when she got a call that would materially change her career path. In his
capacity as the marketing director of the Vermont Department of Agriculture, Bob
Reese was on the hunt for chevre to serve at a special state dinner. Today, that
would seem like an easy enough need to fill but in the 80s, things were
different. However, Bob had a feeling Allison might be able to help him out.
Allison made the chevre herself and so successful was that cheese that Bob and
Allison started making big cheesy plans. Over twenty years later, Vermont Butter
& Cheese Company is still making artisanal dairy products in the European
tradition while championing local farms.
1st Place - Open Category - Aged Goat's Milk Cheeses - 2010 ACS competition
Considered Vermont Butter & Cheese
Company's flagship cheese, Bonne Bouche made its first appearance in 2001. Its
name translates from the French to "good mouthful," and it certainly lives up to
that. Smooth, creamy, and luxurious, these rounds of ashed cheese are mild but
acidic enough to remind you of fresh chevre.
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| Farm/Company: |
Vermont Butter & Cheese |
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Cheesemaker: |
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Proprietor: |
Allison Hooper & Bob Reese |
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| Affineur: |
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| City,
State: |
Websterville, Vermont |
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| Region: |
Northeast |
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| Country: |
USA |
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| Milk: |
Pasteurized Goat |
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| Rennet: |
Vegetarian |
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| Rind: |
Ash |
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| Texture: |
Soft |
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| Aging: |
2 weeks |
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| Size(s): |
4 ounces |
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